CN105231245B - A kind of gumbo effervescent tablet and its preparation technology - Google Patents
A kind of gumbo effervescent tablet and its preparation technology Download PDFInfo
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- CN105231245B CN105231245B CN201510747239.XA CN201510747239A CN105231245B CN 105231245 B CN105231245 B CN 105231245B CN 201510747239 A CN201510747239 A CN 201510747239A CN 105231245 B CN105231245 B CN 105231245B
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- gumbo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of preparation method of gumbo effervescent tablet, Main are as follows：After first gumbo is pre-processed, it is put into colloid mill and mills, to destroy the physical arrangement of its pectin, reduces its viscosity, make it easier to be granulated；Separately pelletized using soda acid after being mixed with unclassified stores, gumbo effervescent tablet is made in tabletting.Effervescent tablet this form is made in gumbo solid beverage by the present invention, novel and unique and mouthfeel is good, solves the problems, such as that powdery gumbo solid beverage brew is poor, easy to knot groups, and remain whole nutritional ingredients of gumbo substantially.
Description
Technical field
The present invention relates to a kind of method for producing of food, belong to leisure food field of deep, and in particular to a kind of
The processing method of solid beverage.
Background technology
Gumbo is Malvaceae Abelmoschus annual herb plant, also referred to as okra.Nutritive value is high, containing rich in fruit
Rich dietary fiber, protein, free amino acid, vitamin and mineral etc., and rich in the various actives such as flavones, polysaccharide into
Point.According to the literature, the polysaccharide in gumbo is based on pectin, and in fresh gumbo, for pectin content more than 20%, pectin is a kind of
Soluble dietary fiber, accumulate in vivo with relaxing bowel, reducing toxin, reduce cholesterol level and other effects.
In recent years, solid beverage is favored because of easy to carry, safety and sanitation by more and more consumers.Effervescent tablet is
A kind of solid beverage class containing gas-producing disintegrant, itself dries moisture-free, and two kinds of materials in gas-producing disintegrant are not electric
From can not react, but after effervescent tablet is put into water, acid-base reactions occur for two kinds of materials, produce a large amount of bubbles（Dioxy
Change carbon）, tablet is disintegrated and is melted rapidly, bubble caused by disintegration can also make effervescent tablet be rolled up and down in water, accelerate it
Disintegration and thawing.
On making solid beverage with gumbo, have been reported before.A kind of okra solid disclosed in CN102657361A
In beverage and preparation method thereof, prepared by Ultramicro-powder made from dried okra and sugar, milk powder etc. the are allocated autumn is employed
The nutritional ingredient of gumbo has been fully retained in certain herbaceous plants with big flowers solid beverage, solid beverage made from this method, so its nutritive value is higher, but it is beautiful
In unfortunately because gumbo pectin content is higher, cause the solid beverage meet water after be not easy dispersing and dissolving, easy to knot groups.
A kind of production technology of okra solid beverage, is made using the water extract of gumbo disclosed in CN104287047A, though solution
Determine brew this problem, but abandoned pectin this important nutrient, caused the waste of raw material.
The content of the invention
In view of above-mentioned weak point, it is an object of the invention to provide a kind of nutrition is complete, in good taste, brew is good, reconstitutes
The gumbo effervescent tablet of not conglomeration.
A kind of gumbo effervescent tablet, is counted by weight ratio, and the effervescent tablet is made up of following raw material：
Gumbo starches 30 ~ 60 parts
15 ~ 22 parts of maltodextrin
3 ~ 5 parts of beta-schardinger dextrin
20 ~ 30 parts of citric acid
8 ~ 15 parts of malic acid
20 ~ 30 parts of sodium acid carbonate
10 ~ 20 parts of xylitol
0.6 ~ 1 part of Aspartame
2 ~ 3 parts of vegetable fat powder
1 ~ 2 part of magnesium stearate.
Further, a kind of gumbo effervescent tablet, is counted by weight ratio, is made up of following raw material：
Gumbo starches 30 parts
18 parts of maltodextrin
5 parts of beta-schardinger dextrin
27 parts of citric acid
8 parts of malic acid
20 parts of sodium acid carbonate
20 parts of xylitol
0.6 part of Aspartame
2 parts of vegetable fat powder
2 parts of magnesium stearate.
The gumbo slurry is made using following preparation method：
（1）Slurrying：
If a raw materials are fresh gumbo：Then fresh gumbo is cleaned, stalk, be cut into about 5mm thin slice, add its weight 1 ~ 2
Water again, is put into beater and beats to sticky pulpous state；
If b raw materials are gumbo powder：It is well mixed that 1 ~ 2 times of water is then directly added into gumbo powder；
Gumbo paste liquid is made；
（2）Mill：The gumbo paste liquid of above-mentioned preparation is put into colloid mill and milled, grinding time be 30 ~
80s, 0.5 ~ 2mm of abrasive disk space, obtain gumbo slurry.
The preparation method of gumbo effervescent tablet comprises the following steps：
（1）Batch mixing：First maltodextrin, beta-schardinger dextrin, xylitol, Aspartame, vegetable fat powder are mixed by above-mentioned formula, then
Gumbo slurry is added, is mixed；Material after mixing is uniformly divided into two parts, sodium acid carbonate is added in a part, is that alkali grain is soft
Material, citric acid and malic acid are added in another part, is sour grain softwood, that is, obtains preparing the soda acid softwood needed for effervescent tablet；
（2）Granulation：Above-mentioned softwood is respectively put into wave in comminutor and pelletized；Soda acid is separately pelletized；
（3）Drying：Sour grain and alkali grain will be made to be respectively dried, temperature is 45 ~ 60 DEG C, and the time is 1 ~ 2h, and drying course
In every 20min clocks stirring once, to prevent its caking；
（4）Whole grain：After drying, material particles size heterogeneity, 20 ~ 60 mesh sieve whole grains need to be used；
（5）Tabletting：The particle between 20 ~ 60 mesh is taken, sour grain and alkali grain presses 1:1 proportion mixing, then adds stearic acid
Magnesium, it is well mixed, tabletting, produces gumbo effervescent tablet.
The present invention has advantages below：
1. gumbo to be fabricated to the solid beverage of this form of effervescent tablet, product novel and unique and good in taste solves
The problem of powdery gumbo solid beverage brew is poor, easy to knot groups.
2. gumbo pectin content itself is higher, and pectin belongs to macromolecular substances, and viscosity is high after meeting water so that gumbo powder
Or fresh gumbo can not pelletize, the present invention is milled gumbo using colloid mill, and certain physical damage, reduction are carried out to pectin molecule
Its viscosity, so as to make effervescent tablet for being directly granulated.
3. with after milling treatment of colloid gumbo, according to nutrition theory, such simple physical treatment can not change its change
Learn property and health-care efficacy.
4. the gumbo after milling treatment of colloid still has certain viscosity, so as to play the work of binder in pelletization
With without adding other binders.
5. the edible binder commonly used in the granulation process of effervescent tablet be white granulated sugar, because the present invention utilizes gumbo in itself
Adhesive effect, white granulated sugar is no longer added, the sugar-free beverage of type low in calories is made.
6. the fruits and vegetables of gumbo this high nutritive value into a kind of leisure food of convenient and instant, are easy to the autumn by the present invention
The popularization and popularization of certain herbaceous plants with big flowers product.
Embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that the present embodiment is served only for
The present invention will be described, it is impossible to is interpreted as limiting the scope of the invention, the person skilled in the art in the field can root
Some nonessential modifications and adaptations are made according to the content of the invention described above.
Embodiment 1
Prepare gumbo slurry：
（1）Slurrying：Fresh gumbo is cleaned, stalk, be cut into 5mm thin slice, add the water of 2 times of its weight, be put into mashing
Machine is beaten to sticky pulpous state and gumbo paste liquid is made；
（1）Mill：The gumbo paste liquid of above-mentioned preparation is put into colloid mill and milled, grinding time 50s, mill
Dish gap 1mm, obtain gumbo slurry.
Prepare gumbo effervescent tablet：
（1）Batch mixing：First 18kg maltodextrins, 5kg beta-schardinger dextrins, 20kg xylitols, 0.6kg Aspartames, 2kg are planted
Fat end mixes, and adds 30kg gumbos slurry, mixes；Material after mixing is uniformly divided into two parts, added in a part
20kg sodium acid carbonates, it is alkali grain softwood, adds 27kg citric acids and 8kg malic acid in another part, be sour grain softwood, that is, obtain
Prepare the soda acid softwood needed for effervescent tablet；
（2）Granulation：Above-mentioned softwood is respectively put into wave in comminutor and pelletized；Soda acid is separately pelletized；
（3）Drying：Sour grain and alkali grain will be made to be respectively dried, temperature be 45 DEG C, time 2h, and in drying course every
20min clocks stir once, to prevent its caking；
（4）Whole grain：After drying, material particles size heterogeneity, 20 ~ 60 mesh sieve whole grains need to be used；
（5）Tabletting：The particle between 20 ~ 60 mesh is taken, sour grain and alkali grain presses 1:1 proportion mixing, then adds stearic acid
Magnesium, it is well mixed, tabletting, produces gumbo effervescent tablet.
Embodiment 2
Prepare gumbo slurry：
（1）Slurrying：Commercially available gumbo powder is directly added into 2 times of amounts（Weight）Water well mixed gumbo pulpous state liquid is made
Body；
（2）Mill：The gumbo paste liquid of above-mentioned preparation is put into colloid mill and milled, grinding time 50s, mill
Dish gap 1mm, obtain gumbo slurry.
Prepare gumbo effervescent tablet：
（1）Batch mixing：First 18kg maltodextrins, 5kg beta-schardinger dextrins, 20kg xylitols, 0.6kg Aspartames, 2kg are planted
Fat end mixes, and adds 30kg gumbos slurry, mixes；Material after mixing is uniformly divided into two parts, added in a part
20kg sodium acid carbonates, it is alkali grain softwood, adds 27kg citric acids and 8kg malic acid in another part, be sour grain softwood, that is, obtain
Prepare the soda acid softwood needed for effervescent tablet；
（2）Granulation：Above-mentioned softwood is respectively put into wave in comminutor and pelletized；Soda acid is separately pelletized；
（3）Drying：Sour grain and alkali grain will be made to be respectively dried, temperature be 45 DEG C, time 2h, and in drying course every
20min clocks stir once, to prevent its caking；
（4）Whole grain：After drying, material particles size heterogeneity, 20 ~ 60 mesh sieve whole grains need to be used；
（5）Tabletting：The particle between 20 ~ 60 mesh is taken, sour grain and alkali grain presses 1:1 proportion mixing, then adds stearic acid
Magnesium, it is well mixed, tabletting, produces gumbo effervescent tablet.
We are to the gumbo effervescent tablet brew obtained by common gumbo effervescent tablet and the embodiment of the present invention 1 and 2（Caking rate
Test）Contrast experiment
Caking rate is to characterize the leading indicator that the material such as solid beverage or nutrient powder reconstitutes characteristic, its specific assay method
It is as follows：
Common gumbo effervescent tablet one（Hereinafter referred to as sample 1）：Fresh gumbo is simply put into and beaten with embodiment 1 by preparation method
Pulp grinder is directly entered the technique for preparing gumbo effervescent tablet after beating to sticky gumbo paste liquid, and without grinding steps.
Common gumbo effervescent tablet two（Hereinafter referred to as sample 2）：Preparation method adds water to mix with embodiment 2, simply commercially available gumbo powder
The technique for preparing gumbo effervescent tablet is directly entered after closing uniformly, and without grinding steps.
Commercially available gumbo powder（Call sample 3 in the following text）.
20g samples are respectively weighed in beaker, add 80 DEG C of boiling water 180ml, rapid stirring, 3min is then stood, observes surface
Caking, lamination；20 eye mesh screens are taken, each processing is filtered, caking thing is rinsed with clear water, drains, band screen cloth is weighed,
Then the weight that screen cloth is caking thing again is subtracted.The weight of thing of luming divided by sample quality are caking rate.Brew is tested
As a result it is as shown in table 1 below, it follows that gumbo is fabricated into effervescent tablet using the inventive method, can preferably solve gumbo and consolidate
The problem of body beverage making difference.
The different sample brew contrasts of table 1
The present invention makes gumbo effervescent tablet using fresh gumbo or gumbo fine powder, remain substantially whole nutrition of gumbo into
Point.Gumbo is milled with colloid mill to improve its physical state, reduces its viscosity, effervescent tablet is made so as to pelletized, relative to powder
For shape gumbo solid beverage, brew is preferable, fast without agglomerating, no caking phenomenon, dissolution velocity.
Claims (2)
- A kind of 1. preparation method of gumbo effervescent tablet, it is characterised in that：This method comprises the following steps：（1）Prepare gumbo slurry：If a raw materials are fresh gumbo：Then fresh gumbo is cleaned, stalk, is cut into 5mm thin slice, add the water of 2 times of its weight, Beater is put into beat to sticky pulpous state；If b raw materials are gumbo powder：It is well mixed that 1 ~ 2 times of water is then directly added into gumbo powder；Gumbo paste liquid is made；The gumbo paste liquid of above-mentioned preparation is put into colloid mill and milled, grinding time is 30 ~ 80s, abrasive disk space 0.5 ~ 2mm, obtain gumbo slurry；Batch mixing：Count by weight ratio, first by 15 ~ 22 portions of maltodextrins, 3 ~ 5 parts of beta-schardinger dextrins, 10 ~ 20 parts of xylitols, 0.6 ~ 1 Part Aspartame, 2 ~ 3 parts of vegetable fat powders mix, and add 30 ~ 60 parts of gumbos slurries, mix；Material after mixing is uniformly divided into two Individual part, 20 ~ 30 parts of sodium acid carbonates are added in a part, be alkali grain softwood, 20 ~ 30 parts of citric acids of addition and 8 in another part ~ 15 parts of malic acid, it is sour grain softwood, that is, obtains preparing the soda acid softwood needed for effervescent tablet；（3）Granulation：Above-mentioned softwood is respectively put into wave in comminutor and pelletized；Soda acid is separately pelletized；（4）Drying：Sour grain and alkali grain will be made to be respectively dried, temperature is 45 ~ 60 DEG C, and the time is 1 ~ 2h, and every in drying course Every the stirring of 20min clocks once, to prevent its caking；（5）Whole grain：After drying, with 20 ~ 60 mesh sieve whole grains；（6）Tabletting：The particle between 20 ~ 60 mesh is taken, sour grain and alkali grain presses 1:1 proportion mixing, then adds 1 ~ 2 part of stearic acid Magnesium, it is well mixed, tabletting, produces gumbo effervescent tablet.
- 2. according to the method for claim 1, it is characterised in that count by weight ratio, each raw material of the effervescent tablet is：Gumbo starches 30 parts18 parts of maltodextrin5 parts of beta-schardinger dextrin27 parts of citric acid8 parts of malic acid20 parts of sodium acid carbonate20 parts of xylitol0.6 part of Aspartame2 parts of vegetable fat powder2 parts of magnesium stearate.
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| CN107198080A (en) * | 2016-03-18 | 2017-09-26 | 陈夫 | A kind of medicinal and edible plant extract effervescent tablet and preparation method thereof |
| CN106912768A (en) * | 2017-03-14 | 2017-07-04 | 宁夏天瑞产业集团现代农业有限公司 | A kind of instant effervescent tablet of health and preparation method thereof |
| CN107581502A (en) * | 2017-10-16 | 2018-01-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of generation meal effervescent tablet and preparation method thereof |
| CN112890061A (en) * | 2019-12-03 | 2021-06-04 | 重庆伴君科技有限公司 | Red date-containing plant alkalescent functional beverage effervescent tablet and preparation method thereof |
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